Description
Enjoy these fire-grilled venison tacos, featuring a vibrant roasted pepper salsa and a zesty lime crema. This recipe brings together the rich flavor of venison with smoky, fresh toppings for a delicious meal.
Ingredients
Scale
- 1 lb venison steaks
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- 8 small corn tortillas
- For the Roasted Pepper Salsa:
- 2 large red bell peppers
- 1 small onion
- 1 jalapeño pepper
- 2 cloves garlic
- 2 tablespoons lime juice
- 1/4 cup chopped fresh cilantro
- Salt, to taste
- For the Lime Crema:
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- Salt, to taste
Instructions
- Preheat your grill to medium-high heat.
- Brush the venison steaks with olive oil. Season the venison with cumin, smoked paprika, garlic powder, salt, and black pepper.
- Place the venison steaks on the grill and cook for 4-5 minutes per side, or until desired doneness.
- Remove the venison from the grill and let it rest for 5 minutes.
- While the venison rests, roast the red bell peppers, onion, jalapeño, and garlic on the grill until charred.
- Remove the charred skin from the peppers and jalapeño, then chop all roasted vegetables finely.
- In a bowl, combine the chopped vegetables with lime juice, cilantro, and salt to make the salsa.
- In another bowl, mix sour cream, lime juice, lime zest, and salt to prepare the lime crema.
- Warm the corn tortillas on the grill for about 30 seconds per side.
- Slice the rested venison thinly against the grain.
- Assemble the tacos by placing venison slices on each tortilla. Top with roasted pepper salsa and a dollop of lime crema.
- Serve immediately and enjoy your fire-grilled venison tacos.
Notes
- Allow the seasoned venison to rest at room temperature for 15 minutes so the flavors meld well.
- Rotate the red bell peppers and jalapeño frequently while roasting for a balanced smoky taste.
- After grilling, seal the peppers in a plastic bag briefly to easily peel off the charred skin.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 200
- Sugar: N/A
- Sodium: N/A
- Fat: 12g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 8g
- Cholesterol: N/A
Keywords: fire-grilled venison tacos, grilled venison tacos, venison taco recipe, roasted pepper salsa, lime crema, outdoor cooking